Tangy mustard salad dressing takes just minutes to make, from start to finish. It is the perfect mustard based salad dressing, with a little extra tang to delight your tastebuds.
It will quickly become a favorite in your house, I’m sure of it. I know it has in mine.
It’s so much healthier than store bought salad dressing. And, quite honestly, once you start making your own dressings, you’ll never go back to store bought again.
Salad dressings are incredibly easy to make. And they’re very versatile. They can be used for so many things besides dressing a salad, but we’ll talk about that in a minute.
Ingredients For Tangy Mustard Salad Dressing
Choose high quality ingredients for this recipe to get the tastiest dressing possible. But don’t let the fact that you’re out of extra-virgin olive oil today, and in order to make it you’ll have to substitute a cheaper oil, stop you from making it all together.
It is destined to be exponentially better than commercially produced dressings, no matter what ingredients you use. So go for the best available, but use what you’ve got in the meantime.
Here’s a list of what you’ll need …
- Stone Gound Mustard – A good quality stone ground mustard is the best way to go for this recipe.
- White Wine Vinegar – White wine vinegar has a special kind of tang to it, and should be used to achieve an extra tangy dressing.
- Extra Virgin Olive Oil – High quality extra virgin olive oil lends a nice rich flavor to this recipe.
- Raw Honey – Raw honey is honey in it’s purest form. It’s flavor is more complex than other honey varieties.
- Worchestershire Sauce – Worchestershire sauce gives this dressing a really great ‘steakhouse’ flavor.
- Lemon Juice – Juice from a fresh lemon is preferred for this recipe.
- Organic Garlic Clove – An organic garlic clove is key to this dressing.
- Organic Dried Dill Leaf – Organic dried dill leaf is one of the sources of tang in this recipe.
How To Make Tangy Mustard Salad Dressing
The first thing you should know about making this dressing is that it is tastier when it has time to sit for awhile. The flavors meld together and create a considerably more complex flavor profile.
I like to make this dressing, along with one or two others, at the beginning of the week. That way I have them on hand all week long. They have plenty of time to marry their flavors, and I don’t have to be bothered with making them while I’m preparing a meal later in the week.
You may want to start using that same routine in your kitchen. It’s a game-changer. You’ll find you’ve eliminated a lot of the chemically-laden, commercially produced, pre-made sauces from your table in no time at all.
So if you are able … make this dressing ahead. Even an hour or two makes a difference. And if not … make it anyway, because it’s pretty fantastic fresh as well.
Making this recipe is pretty much a no-brainer, as are most salad dressing recipes. All you have to do is put the ingredients in a bowl and whisk them together until they are well blended.
You can blend them in a food processor if you prefer. I sometimes use my magic bullet to make my dressings, and it works great.
But, perhaps the easiest way to make this tangy mustard salad dressing is to simply put all of the ingredients in a jar, put the lid on, and shake it until it’s blended.
How To Use Tangy Mustard Salad Dressing
The great thing about salad dressings is that almost all of them can be used for many other things. And this tangy mustard salad dressing is no exception to that rule. It is for sure a multi-purpose condiment in the kitchen.
Below you’ll find a list of uses for salad dressings in your kitchen …
- Vegetable Dip – Dressing is a great choice for vegetable dip. If you want to make it thicker so that it sticks to the veggies better, you can add a little sour cream to it. That will thicken it up nicely, and you’ll have a great dip.
- Bread Dip – This dressing makes a really amazing bread dip. Serve it on the side of a slice of freshly baked artisan bread and see for yourself just how good it is.
- Roasted/Sauteed Vegetables – Roll fresh cut veggies in this dressing and then either roast or sautee them. They’re really tasty.
- Meat Marinade – Submerse your favorite meat in this dressing and allow it to sit for at least 4 hours, 24 hours is even better. Then bake, fry, or grill it any way you like.
- Seafood Marinade – see the information for meat marinade above.
Change The Seasoning In This Dressing
The tangy mustard salad dressing recipe in this post calls for crushed, fresh garlic and organic dried dill. It’s a great combination. But I like to change it up a bit sometimes. Who wouldn’t, right?!?!
I don’t generally mess around with adjusting the amount of garlic. I don’t usually replace it either. I’m a garlic lover.
You may want to remove, replace, or adjust the garlic content of this recipe, depending on how you feel about garlic. And you can do any one of those things quite successfully. So, go for it!
I often switch out the dried dill for a different spice in order to change the recipe to suit my mood.
Usually that means substituting cayenne pepper for the dill. It’s pretty over the top delicious that way. But it is VERY HOT. If you love spicy food then give it a try. Otherwise, you might want to steer clear of the cayenne.
Maybe something like oregano, basil, or thyme is a better choice for you. They all work really well, so experiment and find what you like best.
Other Substitutions For This Recipe
You can easily make substitutions for the other ingredients in this recipe as well.
Stone ground mustard is my go-to choice for this dressing. However, there are other great mustards out there that work really well.
Try to stick to a high quality mustard. After all, it is the star of the show here. And, if possible, avoid a tangy mustard, like champagne mustard. There’s already a great deal of tang in this recipe, no need to add anymore.
But, with all that said, use any mustard you like. It will still be a great dressing. It’s a solid recipe and holds up well to changes.
The oil you use can be switched out for any oil you have in the house. Extra virgin olive oil is definitely my preferred choice, but a girl’s gotta use what she has sometimes.
Any honey will substitute well in this recipe. I really like to use darker honey when I have it. I used raw honey for this post, as it was what I had in the house when I made the youtube video to go with it.
Making substitutions for the vinegar in this dressing will change the taste considerably. Any vinegar that you like can be used, and I’ve used several different ones myself.
Just take note that the vinegar is the co-star of the show here, and it’s important to choose one that is going to get you the results your looking for.
White wine vinegar provides maximum tang, while red wine vinegar gives a deeper flavor. Balsamic vinegar has more of a savory flavor, if you prefer that. Other vinegars, such as apple cider and white vinegar, do the job. But they are not nearly as much of an indulgence.
If you don’t have any worchestershire sauce on hand, you can use soy sauce. It changes the flavor quite a bit, but it works really well.
And finally, feel free to switch out any citrus for the lemon juice. I’ve used both lime juice and orange juice successfully. They give a significantly different flavor profile. But they’re really great in their own right.
Orange juice is really great with soy sauce and balsamic vinegar, just sayin’
How To Store This Dressing
This dressing is full of natural preservatives, including; oil, honey, vinegar, and lemon juice. I often store mine right on the counter without any issues.
However, there is no reason you cannot store yours in the refrigerator if you feel more comfortable doing that.
I hesitate to say how long you can store it for, because I have never had it around long enough to go bad. And quite honestly, considering the nature of the ingredients used to make it, I feel it would last for months or longer in the refrigerator.
I wouldn’t leave it on the counter for that long.
It is important to note that it may naturally seperate over time and you will need to blend it together before using it.
Also, the oil may congeal in the refrigerator. If this happens, take special care to be sure it is well mixed before you use it.
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This tangy mustard salad dressing takes just minutes to make. It's really a great steakhouse style dressing. You'll want it on your dining table at least once a week.
- 1/3 c stone ground mustard, organic
- 1/4 c white wine vinegar
- 3 tbls extra virgin olive oil
- 2 tbls raw honey
- 2 tbls worchestershire sauce
- 1 tbls lemon juice, fresh squeezed
- 1 clove garlic, large, crushed, organic
- 1/2 tsp dried dill leaf, organic
- Place all ingredients in a small bowl.
- Beat with a whisk until well blended.
- Allow to sit to give flavors time to marry, or serve immediately.
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 291mgCarbohydrates: 16gFiber: 2gSugar: 12gProtein: 3g
This data was provided and calculated by Nutritionix on 8/9/2022. Nutrition information isn’t always accurate.